
Medium darkSome flavors, like certain colors, blend together to create something entirely new: yellow and blue make green, blue and red make purple, red and yellow make orange. Imagine peanut butter and jelly, peaches and cream, wine and cheese. In the coffee world there’s Mocha and Java––a centuries-old blend of big-bodied Indonesian coffees and sweeter, more wine-like, East African beans. At the Brooklyn Roasting Company, we make two versions of this classic coffee combination: one with a crisp floral washed Ethiopian (Mocha Java) the other with a berry-tinged Ethiopian natural. We blend after roasting.
Whole bean stays freshest. Otherwise: coarse for French press or cold brew, medium for an auto-drip or pour-over, fine for espresso. Not sure? Take our coffee quiz.
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Every bag and tin is packed on site in the Navy Yard, with a one-way freshness valve and a durable resealable zipper. Our tins are tin steel: keep them and refill.
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We don’t score coffee, we draw it. Here is Mocha Java in color.

Making delicious coffee is a fundamentally simple proposition.
Trust your senses, not the gadgets. Developing a feel for flavor is what matters.